Homemade Meringue with Raspberry Whipped Cream


This homemade meringue with raspberry whipped cream was first published on my original blog, The Culinary Jumble, in April 2018. Images have been tweaked, but the recipe remains the same.

Desserts don’t come much easier or more delicious than meringue. There’s really nothing more strenuous than whisking a few egg whites. Mind you, separating them can make the hands tremble a little. And anyone who has ever separated five eggs only to notice a smidgen of yolk slip in when adding your sixth, knows exactly why your hands do shake.



Onto this amazing double whammy of meringue layered with delicious whipped cream and raspberry filling. I love meringue. I like it crispy on the outside and melt in your mouth soft in the middle. And it has to be said that I like my meringue all the more when there is some kind of cream involved. 

Although there are a few slight discrepancies over the exact ingredients of a meringue, they are minor. Along with the mandatory egg whites and sugar, you will usually find either cream of tartar or white wine vinegar, which stabilise the meringue.

The temperature you should bake your meringue on also varies; however, most experts would agree that if you can, leave your meringue in the oven overnight to cool completely. I first did this when I made my Blackberry Curd Pavlova, and I was really pleased with the results.



If you’re new to making meringues, the culinary guru Martha Stewart seems to know the way to guarantee success when making them and offers a comprehensive checklist. Who doesn’t like a guaranteed success, eh?

The raspberry whipped cream is just as simple as the meringue itself. I’d never tried mixing berry sauce direclty into the cream before and wasn’t sure if it would work, but it was amazing. Creamy, fruity, heaven.

This homemade meringue with raspberry whipped cream is fairly large and will easily feed 6-8 people. If you don’t fancy raspberries use strawberries or any other kind of berry. And of course, if you want something simple, skip making your own meringue and buy one. There’s no shame in finding short cuts in your busy life. 

If you enjoyed this recipe, check out my other desserts.

Homemade Meringue with Raspberry Whipped Cream

Servings 8 slices



  • 4 large egg whites
  • 225g (1 cup) sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white wine vinegar


  • 200g (1 + ¼ cups) frozen or fresh raspberries
  • 1 tablespoon sugar
  • 1 teaspoon water
  • 2 teaspoons cornflour
  • 500ml (2 cups) whipping cream
  • 20g (0.8 oz) dark chocolate (melted to drizzle over)



  • Heat the oven to 140ºC (285ºF). Line a large flat baking tray with greaseproof paper and draw two identical circles of around 18cm each.
  • In a large bowl, whisk the eggs until stiff peaks form. Slowly add the sugar, then the cornflour and white wine vinegar.
  • Divide the mixture equally between the two circles on your prepared tray smoothing out to the edges of the circles.
  • Bake for 50 minutes then turn the oven off. Leave the meringue inside until it is completely cold (if you can, overnight is best).


  • Heat the raspberries in a pan along with the water and sugar until they are bubbling.
  • Add the cornflour and cook for around 5 minutes until the mixture has thickened. Remove from the heat and leave until completely cold.
  • Whip the cream in a large bowl until thick then fold in the raspberries until everything is evenly distributed.
  • When ready to serve, place one of the meringues flat side up. Slather over the raspberry cream mixture and place the other meringue on top (flat side down).
  • Melt your chocolate and drizzle over. Slice and serve. Enjoy!


Disclaimer: I use metric (grams) in my recipes. I have converted the ingredients to imperial (cups and ounces), but as I have not used these measurements myself, the end result cannot be guaranteed. 

Homemade Meringue with Raspberry Whipped Cream

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